Waldorf-Inspired Approach

• Uses colors, textures, and nature-inspired plating
• Hands-on learning through seasonal, fresh, and artistic cooking
• Encourages independence, creativity, and cultural connections
• Focuses on storytelling, mindful cooking, and sensory experience

Weekly Themes & Recipes

Each class features a more advanced but fun, shareable summer dish that can be prepared in about 1 hour, allowing time for plating, storytelling, and sharing.

• June 24 – Homemade Lemonade & Strawberry Shortcakes (with fresh cream & biscuit dough)
• June 26 – Grilled Cheese with Tomato Soup & Fresh Basil Pesto

• July 1 – Summer Rolls with Peanut Dipping Sauce & Tropical Smoothie
• July 3 – No-Bake Mini Cheesecakes with Berry Compote

• July 8 – Mexican Elote (Grilled Corn) & Quesadillas with Homemade Salsa
• July 10 – Japanese Sushi Rolls (Cucumber & Avocado) with Soy Dipping Sauce

• July 15 – Caprese Stuffed Avocados & Garlic Knots
• July 17 – Zucchini Fritters with Lemon Yogurt Sauce & Watermelon Slush

• July 22 – Berry Galettes with Homemade Whipped Cream
• July 24 – Chocolate-Dipped Coconut Macaroons & Mango Lassi

• July 29 – Lemon Ricotta Pancakes with Honey Butter & Fresh Berries
• July 31 – Mini Savory Tarts (Spinach & Cheese or Ham & Mushroom)

• August 5 – Gourmet S’mores (Caramelized Marshmallows & Chocolate Ganache)
• August 7 – Homemade Soft Pretzels with Cheese Dip

• August 12 – Watermelon Feta Salad & Cheese Twists with Herb Butter
• August 14 – Final Feast: Favorite Recipe Remix & Celebration!

Materials & Preparation

• Weekly Ingredient List sent in advance
• Basic Kitchen Tools (mixing bowls, blender, baking sheet, etc.)
• Parental Supervision Recommended (depending on skill level)